Raspberry Almond Mini Muffins

Bursting with juicy raspberries and the nutty aroma of almonds, these Raspberry Almond Mini Muffins are a delightful treat perfect for breakfast, brunch, or snacking on the go. This quick and easy recipe combines a fluffy, buttery batter infused with vanilla and almond extracts for a rich, flavorful base. Fresh raspberries are gently folded in, adding a pop of tart sweetness, while a sprinkle of sliced almonds creates a satisfying crunch. Ready in just over 30 minutes, these bite-sized muffins are baked to golden perfection and can be topped with a dusting of powdered sugar for a touch of elegance. Ideal for entertaining or meal-prepping, this recipe yields 24 mini muffins that are sure to disappear in no time!

Nutriscore Rating: 51/100

Prep Time:15 mins

Cook Time:18 mins

Total Time:33 mins

Servings: 24

Ingredients

• 1.5 cups All-purpose flour
• 2 teaspoons Baking powder
• 0.25 teaspoons Salt
• 0.75 cups Granulated sugar
• 0.5 cups Unsalted butter, melted and cooled
• 0.5 cups Milk (whole or 2%)
• 1 teaspoons Vanilla extract
• 0.5 teaspoons Almond extract
• 1 pieces Large egg
• 1 cups Fresh raspberries
• 0.25 cups Sliced almonds
• 2 tablespoons Powdered sugar (optional, for dusting)

Directions

Step 1

Preheat your oven to 375°F (190°C) and lightly grease or line a 24-cup mini muffin tin with paper liners.

Step 2

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 3

In a large bowl, whisk together the sugar, melted butter, milk, vanilla extract, almond extract, and egg until well combined.

Step 4

Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix—it’s okay if the batter is slightly lumpy.

Step 5

Gently fold in the fresh raspberries, being careful not to break them apart too much.

Step 6

Spoon the batter evenly into the prepared mini muffin tin, filling each cup about 3/4 full.

Step 7

Sprinkle a few sliced almonds on top of each muffin for a crunchy garnish.

Step 8

Bake in the preheated oven for 16-18 minutes, or until the tops are lightly golden and a toothpick inserted into the center of a muffin comes out clean.

Step 9

Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Step 10

Optional: Dust the cooled muffins with powdered sugar for a touch of sweetness and an elegant finish.

Step 11

Serve and enjoy your Raspberry Almond Mini Muffins!

Nutrition Facts

Serving size	800.1 grams (800.1g)

Amount per serving	% Daily Value*
Calories	2543

Total Fat 122.80g	157%
Saturated Fat 65.30g	326%
Polyunsaturated Fat NaNg
Cholesterol 454mg	151%
Sodium 723mg	31%
Total Carbohydrate 331.00g	120%
Dietary Fiber 17.40g	62%
Total Sugars 178.90g
Protein 38.20g	76%

Vitamin D 91IU	455%
Calcium 358mg	28%
Iron 11mg	63%
Potassium 926mg	20%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.8%

Protein: 5.9%

Carbs: 51.3%